Tools for Natural Living

Ingredients

 

6 ounces heavy cream

1 tablespoon organic lavender flower powder

6 ounces semisweet chocolate, chopped fine

Powdered sugar

4 ounces bittersweet chocolate, melted and cooled to 90F

Cocoa powder, 1 rounded teaspoon for each truffle

 

Directions

 

1. Over medium heat, mix the cream and the lavender together and bring to a boil. Remove from the heat and strain immediately into the chopped chocolate in a small mixing bowl. Let the mixture sit for 5 minutes without stirring. After 5 minutes, stir until the chocolate is completely melted and the ganache (chocolate mixture) is smooth. Cover the ganache with plastic wrap and chill until firm, about 2 hours.

 

2. Line a baking sheet with parchment or waxed paper. Scoop balls from the ganache with a melon baller dipped in powdered sugar. Quickly firm the balls between your palms and coat in the melted bittersweet chocolate. Roll in the cocoa powder to finish.

 

3. Place the truffles on the prepared baking sheet. Chill until firm, at least 2 hours. Truffles can be made 2 weeks ahead. Store them in an airtight container in the refrigerator. Dust them once more with cocoa powder before serving if needed.

 

 

 

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